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This is now my favorite way to fry eggplant. One day I plan to try this with laterally sliced yellow squash and zucchini, too. This recipe is Induction friendly as well! Sometimes, for more crunch, I like to cut the Parmesan to 1T. and substitute in 2 oz. crushed pork rinds. Makes this even better IMO!
12 oz. eggplant
4 T. my homemade mayo: http://buttoni.wordpress.com/2009/07/27/homemade-mayonnaise/
6 T. Parmesan Cheese
¼ tsp. my Seafood Spice Blend: http://buttoni.wordpress.com/2009/08/20/my-seafood-spice-blend/
Preheat oven to 450º. Use a non-stick sheet pan or oil your sheet pan with olive oil. Trim stem/end off eggplant. Cut into 1/4″-3/8″ slices. Mix spice blend into Parmesan cheese in a dish. Brush one side of one eggplant slice at a time with mayo. Coat that side with Parmesan (I use the kind in the can for this recipe) by holding the very edge of the slice over a paper plate with the cheese, dipping and sprinkling the one side, letting excess fall back into the paper plate. I place the slices cheese-coated side down onto the oiled pan. Then I brush the other sides all at once and sprinkle the remaining cheese carefully onto the slices. I find this conserves cheese for the second sides. If I just dip the slices into the cheese both sides, I run out of cheese EVERY time! Bake in a hot oven (450º) for about 20 minutes, until nicely browned on top. I find I don’t have to turn the slices over if the oven is hot enough. They do tend to brown even more on the side touching the pan, so bear this in mind.
NUTRITIONAL INFO: Serves 4, each serving contains:
15 g fat
5.5 g carbs
2.9 g fiber
2.6 g NET CARBS
8 g protein
121 mg sodium